---
title: "Plant-Based Protein & Cheese Tostadas"
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/plant-based-protein-cheese-tostadas-646464c9e0692b612b24a321}
servings: 2
prep_time: 15 minutes
cook_time: 25 minutes
time_required: 40 minutes
difficulty: Medium
allergens: [Milk, Tree Nuts, Soy, Wheat]
tags: [Plant-Based Protein, Mexican, Quick, Weeknight]
rating: 4.5
rating_count: 209
source_chef: Recipe Development Team
review_highlights:
  - {theme: Flavor, text: Many loved the taste, finding it flavorful and delicious. Some could not even tell the protein was plant-based.}
  - {theme: Ease of prep, text: Quick and easy to prepare, with a unique and fun tostada format that was a hit with many.}
image: "https://images.recipes.furrysalamander.com/Mexican%20Recipes/Tostadas/plant-based-protein-cheese-tostadas.avif"
---
@veggie stock concentrate{1%unit}
@sour cream{2%tbsp}
@ground plant-based protein{8%oz}
@onion{1%unit}
@long green pepper{1%unit}
@chili powder{1%tsp}
@tomato{2%unit}
@lime{1%unit}
@flour tortillas{4%unit}
@southwest spice blend{1%tbsp}
@cilantro{2%tbsp}
@mexican cheese blend{½%cup}
@hot sauce{1%tsp}
@olive oil{2%tbsp}
@salt{1%pinch}
@black pepper{1%pinch}

Adjust oven rack to top position and preheat oven to 450°F. Wash and dry produce. Dice tomato. Roughly chop cilantro. Halve and peel onion; thinly slice one half. Finely chop remaining onion until you have 2 tbsp. Quarter lime. Halve, core, and thinly slice long green pepper into strips.

In a #medium bowl{}, combine diced tomato, chopped cilantro, finely chopped onion, juice from half the lime, and a pinch of salt and black pepper. In a #small bowl{}, combine sour cream with as much hot sauce as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Heat a drizzle of olive oil in a #large pan{} over medium-high heat. Add ground plant-based protein, southwest spice blend, chili powder, and a few big pinches of salt. Cook, breaking up protein into pieces, until browned ~{4%minutes}.

Once plant-based protein is browned, add green pepper, sliced onion, and a pinch of salt to pan. Cook, stirring, until veggies are tender and plant-based protein is warmed through ~{5%minutes}. Add veggie stock concentrate and ¼ cup water. Simmer until thickened ~{1%minute}. Season with salt; remove pan from heat and set aside.

Drizzle flour tortillas with olive oil; brush or rub to coat all over. Arrange on a #baking sheet{} in a single layer. Gently prick each tortilla in a few places with a fork. Bake on top rack, flipping halfway through, until lightly golden ~{4%minutes} per side. Watch carefully as tortillas brown quickly.

Divide tortillas between plates; evenly sprinkle with mexican cheese blend. Top with plant-based protein mixture, salsa, and crema. Serve with remaining lime wedges on the side.